Casa Ado Offers Fine Italian Fare
by sari anne tuschman
Casa Ado’s Barretta di Cioccolato Croccante (crunchy chocolate bar), is a favorite among patrons.
Nestled among the bustling, tourist-laden storefronts where Washington Boulevard meets the ocean is a quiet, homey façade that is all too easy to overlook when rowdy bars and margarita havens beckon all around. But don’t pass it by too quickly: The red house is Casa Ado—the second outpost of Venice’s beloved Italian eatery, Ado—and it offers some of the best cuisine this side of the 405. Restaurateur Paolo Cesaro and his partner, chef Antonio Muré, decided to open their second outpost when the space became available, and they simply felt the beachy, traffic-heavy location presented too good a business opportunity to pass up.
Casa Ado offers a completely unique menu from its sister restaurant, but features the same creative antipasti (sautéed black kale with cannellini beans, burrata, and caramelized balsamic), divine homemade pastas (red-beet tagliolini with chicken Marsala ragu on a bed of Parmesan fondue), and superbly conceived entrées (boneless, butterflied, pan-sautéed quail served over polenta in a Marsala wine demi-glace). The more casual fare is dished up in a low-key indoor/outdoor space that also serves lunch—sandwiches, salads, and pastas—every day throughout the summer and on weekends year-round.
The charming interior of the narrow space features wood floors, beige walls, ceiling fans, and a custom-made wine rack lining the back wall. Up front, French doors open onto a small courtyard where diners can sit and people-watch while enjoying the mouthwatering thinly sliced ahi tuna starter or a perfected classic such as tagliatelle with Bolognese sauce. But the best seat in the house has to be one of only a few outdoor bar stools that look into the inside bar but also boast one of the best views of the sunset over the Pacific you’ll find in LA. 12 Washington Blvd., Marina del Rey, 310-577-2589
Fashion shoot: December 2013 issue of Los Angeles Confidential magazine.